Combined label for food preparers and food servers in table service restaurants and method of using same

ABSTRACT

A method is provided of processing a food order in a table service restaurant. The method comprises receiving a food order including a table identifier, and electronically by a computer terminal, printing a food order label including the table identifier and providing the printed food order label. The method also comprises by a food preparer, preparing a food dish based upon the printed food order label, and by the food preparer, placing the prepared food dish in a position in vicinity of the printed food order label. The method further comprises by the food preparer or a food server, picking up the prepared food dish and attaching the printed food order label to the food dish with the table identifier being visible, and by a food server, delivering the prepared food dish to the table indicated by the visible table identifier on the printed food order label and thereby delivering the prepared food dish to a customer in the table service restaurant.

BACKGROUND

The present application relates to food preparation and food service,and is particularly directed to a combined label for food preparers andfood servers in table service restaurants and method of using same.

Table service restaurants have different methods of taking a food orderfrom a table service customer, placing the food order with the kitchen,preparing the food order in the kitchen, and then delivering theprepared food order to the table of the customer. One method is for afood server to write the food order on an order ticket, and then hangthe written order ticket above a preparation bar in the kitchen. A foodpreparer in the kitchen prepares the food order based on the writtenfood order ticket. After the food preparer prepares the food on aserving dish, the food preparer places the serving dish on thepreparation bar. The food server later picks up the serving dish fromthe preparation bar and delivers the serving dish to the table of thecustomer.

There are a number of drawbacks of the above-described method. Onedrawback is that the food preparer can easily place prepared food onto awrong serving dish since serving dishes are on the preparation bar andfood order tickets are hanging above the preparation bar. Anotherdrawback is that the food server can easily pick up a serving dish fromthe preparation bar and deliver the serving dish to the wrong table andthereby deliver the serving dish to the wrong customer. It would bedesirable to provide a method of taking a food order from a tableservice customer, preparing the food order without error, and thendelivering the prepared food order to the customer without error.

SUMMARY

In accordance with one embodiment, a method is provided of processing afood order in a table service restaurant. The method comprises receivinga food order including a table identifier, and electronically by acomputer terminal, printing a food order label including the tableidentifier and providing the printed food order label. The method alsocomprises by a food preparer, preparing a food dish based upon theprinted food order label, and by the food preparer, placing the preparedfood dish in a position in vicinity of the printed food order label. Themethod further comprises by the food preparer or a food server, pickingup the prepared food dish and attaching the printed food order label tothe food dish with the table identifier being visible, and by a foodserver, delivering the prepared food dish to the table indicated by thevisible table identifier on the printed food order label and therebydelivering the prepared food dish to a customer in the table servicerestaurant.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a front view of a combined label for use by food preparers andfood servers in a table service restaurant in accordance with oneembodiment.

FIG. 2 is a back view of the combined label of FIG. 1.

FIG. 3 is a pictorial view of the combined label of FIGS. 1 and 2attached to a serving dish on a table in the table service restaurant.

FIG. 4 is a flow diagram depicting a method of using the combined labelof FIGS. 1 and 2 in accordance with one embodiment.

FIG. 5 is a front view of a combined label for use by food preparers andfood servers in a table service restaurant in accordance with anotherembodiment.

FIG. 6 is a back view of the combined label of FIG. 5 folded along aperforation.

FIG. 7 is a pictorial view of the combined label of FIGS. 1 and 2attached to a serving dish on a table in the table service restaurant.

FIG. 8 is a flow diagram depicting a method of using the combined labelof FIGS. 5 and 6 in accordance with one embodiment.

DETAILED DESCRIPTION

Referring to FIGS. 1 and 2, a combined label 10 is provided inaccordance with one embodiment. The combined label 10 has a front majorsurface 20 (shown in FIG. 1) and a back major surface 30 (shown in FIG.2). Either the front major surface 20 or the back major surface 30, orboth, may comprise a thermally-sensitive coating layer to form eithersingle-sided or dual-sided thermal paper. The front major surface 20 hasalphanumeric information 22 which represents a customer food orderplaced in a table service restaurant. As shown in FIG. 1, the customerfood order includes “a rare filet”, “potato with butter”, “asparagus”,and “coffee”.

The back major surface 30 has alphanumeric information 32 whichrepresents either a table identifier of the table at which the customerwho placed the food order is sitting or the name of the customer whoplaced the food order, or both. As an example in FIG. 2, both a tableidentifier and name of the customer are shown. The customer is sittingat table “37” in the table service restaurant, and the name of thecustomer is “Mr. Smith”.

A pattern of adhesive 34, in the form of spots or strips, for example,is disposed on a portion of the back major surface 30 of the combinedlabel 10. The pattern of adhesive 34, as shown in FIG. 2, is only anexample pattern. It is conceivable that other adhesive patterns, or anycombination of adhesive patterns, may be used.

A pattern of sense marks 36 are printed on the back major surface 30 ofthe combined label 10. Color of sense marks 36 may be black, forexample. As shown in FIG. 2, locations of sense marks 36 on the backmajor surface 30 correspond to locations in which spots or strips ofadhesive 34 are disposed between adjacent sense marks. Sense marks 36indicate locations of spots or strips of adhesive 34, and tell theprinter (not shown) where to cut to provide the combined label 10. Asshown in the example of FIG. 2, the printer has made cuts on sense marks36 to provide the combined label 10. It is conceivable that the printercut at a location which is other than sense marks 36. Although sensemarks 36 are shown in FIG. 2 as being on back major surface 30, it isconceivable that sense marks 36 be on front major surface 20. Also,sense marks 36 may be on the left edge or the right edge.

Referring to FIG. 4, a flow diagram 100 depicts a method of using thecombined label 10 of FIGS. 1 and 2 in accordance with one embodiment. Asshown in step 104, a food order including a table identifier isreceived. The food order and table identifier may be received in anumber of different ways. One way is for a customer sitting at a tableto place the food order using a self-ordering station located at thetable. The table identifier is associated with the particularself-ordering station.

Another way is for a customer already sitting at a particular table toplace the food order using the customer's smart phone or tablet, forexamples. The customer also enters the table identifier which isassociated with the particular table at which the customer is alreadysitting. The table identifier may be found on top of the table, on sideof the table, or above the table, for examples.

Still another way is for a customer to place the food order through anInternet application at a smart kiosk which may be located in the tableservice restaurant. The smart kiosk generates a table identifier (e.g.,a table number) which is then associated with the particular food order.The smart kiosk may then print out the table number that the customerwould take to a table and display on some sort of clip that would holdthe printed table number.

Yet another way is for a customer to pick up a table marker and then theplace the food order at a counter with a human order taker. The ordertaker takes both the food order and the table marker from the customer,and enters it into a computer terminal of the restaurant. The tablemarker may also be bar-coded for ease of scanning by the order taker.The customer then takes the table marker to a table to uniquely identifythe table.

The above are example ways of receiving the food order and tableidentifier. For simplicity and purposes of explanation hereinbelow, itwill be assumed that a food server in the table service restaurant takesa food order from a customer sitting at a table in the table servicerestaurant. As an example, the name of the customer is “Mr. Smith”, andMr. Smith is sitting at table number “37”. After the food server takesthe food order from the customer, the food server enters the food orderincluding a table identifier (which in this example is “37”) into acomputer terminal. The computer terminal may be a portable computer, forexample, which may be used at tableside. The computer terminal thenprints out a food order label 10 (as shown in FIGS. 1 and 2) whichincludes the food ordered on front major surface 20 and table identifier“37” and name “Mr. Smith” on back major surface 30, as shown in step106.

As shown in step 108, a food preparer in the kitchen of the tableservice restaurant prepares food based on the printed food order label10 printed by the computer terminal. After the food is prepared, thefood preparer places the prepared food on a serving dish and places theserving dish in vicinity of the printed food order label 10 on apreparation bar (not shown), as shown in step 110. As an example, thedish may be placed next to the printed food order label 10 on thepreparation bar.

Either the food preparer or the food server then picks up the dish andattaches the printed food order label 10 to the dish, as shown in step112. As an example, the printed food order label 10 may be attached tothe bottom of the dish. The printed food order label 10 is attached tobe dish such that either the table identifier “37” or the name of thecustomer, or both, are visible as viewed from top of the dish. Then, asshown in step 114, the food server delivers the prepared food dish tothe table indicated by the table identifier “37” appearing on theprinted food order label 10, and thereby delivers the prepared food dishto the customer Mr. Smith.

As shown in FIG. 3, the prepared food dish (designated with referencenumeral “40”) is delivered to Mr. Smith at table “37” (designated withreference numeral “37”). The printed food order label 10 is shownattached to the bottom of the prepared food dish 40 with the adhesive 34(shown in FIG. 2).

It should be apparent that combined label 10 is initially placed on thepreparation bar with the front major surface 20 facing upwards so thatthe text information 22 representing the food order can be read by thefood preparer to prepare the food order. After the food preparer in thekitchen has placed the prepared food dish 40 in the vicinity of thecombined label 10, the combined label 10 is turned over with the backmajor surface 30 facing upwards so that the table identifier 37 and thename of the customer Mr. Smith, or both, can be read. The combined label10 is attached in a manner to the prepared food dish 40 with theadhesive 34 such that the table identifier 37 and the name of thecustomer Mr. Smith, or both, remains visible when looking from above theprepared food dish 40. The food server is then able to deliver theprepared food dish 40 to the table at which the customer is sitting byreading the table identifier 37 on the combined label 10 now attached tothe dish and visible from above the dish.

It should also be apparent that since the combined label 10 isadhesively-attached to the prepared food dish 40, the chance of error ofthe food preparer placing prepared food onto a wrong dish is reduced.Also, the chance of error of the food server delivering the preparedfood dish 40 to the wrong table (and therefore the wrong customer) isreduced.

Although the above description describes a rectangular-shaped combinedlabel 10, it is conceivable that other shapes are possible. Also,although the above description describes thermal paper being used tomake combined label 10, it is conceivable that non-thermal paper may beused to make a combined label.

Further, although the above description describes combined label 10being handled by a food preparer and a food server, it is conceivablethat a person with a title other than a “food preparer” or a “foodserver” in the table service restaurant may handle combined label in themanners described. Also, it is conceivable that another person mayhandle the combined label. As an example, a person with a title of“order taker” may take the food order from the customer, the “foodpreparer” prepares the food order, and the “food server” delivers theprepared food order to the customer at the table.

Referring to FIGS. 5 and 6, a combined label 50 is provided inaccordance with another embodiment. The combined label 50 has a firstfront major surface portion 60 (shown in FIG. 5), a second front majorsurface portion 62, and a back major surface 70 (shown in FIG. 6).Either the first and second front major surface portions 60, 62 or theback major surface 70, or both, may comprise a thermally-sensitivecoating layer to form either single-sided or dual-sided thermal paper. Aperforation 64 separates the first front major surface portion 60 andthe second front major surface portion 62. The first front major surfaceportion 60 has alphanumeric information 61 which represents a customerfood order placed in a table service restaurant. As shown in FIG. 5, thecustomer food order includes “fried chicken”, “potato with butter”,“peas”, and “tea”.

The second front major surface portion 62 has alphanumeric information63 which represents either a table identifier of the table at which thecustomer who placed the food order is sitting or the name of thecustomer who placed the food order, or both. As an example in FIG. 6,both a table identifier and name of the customer are shown. The customeris sitting at table “77” in the table service restaurant, and the nameof the customer is “Mr. Jones”.

A pattern of adhesive 74, in the form of spots or strips, for example,is disposed on a portion of the back major surface 70 of the combinedlabel 50. The pattern of adhesive 74, as shown in FIG. 6, is only anexample pattern. It is conceivable that other adhesive patterns, or anycombination of adhesive patterns, may be used.

A pattern of sense marks 76 are printed on the back major surface 70 ofthe combined label 50. Color of sense marks 76 may be black, forexample. As shown in FIG. 6, locations of sense marks 76 on the backmajor surface 70 correspond to locations in which spots or strips ofadhesive 74 are disposed between adjacent sense marks. Sense marks 76indicate locations of spots or strips of adhesive 74, and tell theprinter (not shown) where to cut to provide the combined label 50. Asshown in the example of FIG. 6, the printer has made cuts on sense marks76 to provide the combined label 50. It is conceivable that the printercut at a location which is other than sense marks 76. Although sensemarks 76 are shown in FIG. 6 as being on back major surface 70, it isconceivable that sense marks 76 be on first front major surface portion60 or second front major surface portion 62, or both. Also, sense marks76 may be on the left edge or the right edge.

Referring to FIG. 8, a flow diagram 200 depicts a method of using thecombined label 50 of FIGS. 5 and 6 in accordance with anotherembodiment. As shown in step 204, a food order including a tableidentifier is received. The food order and table identifier may bereceived in a number of different ways, such as those already describedhereinabove in flow diagram 100 shown in FIG. 4. For simplicity andpurposes of explanation hereinbelow, it will be assumed that a foodserver in the table service restaurant takes a food order from acustomer sitting at a table in the table service restaurant. As anexample, the name of the customer is “Mr. Jones”, and Mr. Jones issitting at table number “77”.

After the food server takes the food order from the customer, the foodserver enters the food order including a table identifier (which in thisexample is “77”) into a computer terminal. The computer terminal may bea portable computer, for example, which may be used at tableside. Thecomputer terminal then prints out a food order label 50 (as shown inFIGS. 5 and 6) which includes the food ordered on first front majorsurface portion 60 and table identifier “77” and name “Mr. Jones” onsecond major surface portion 62, as shown in step 206.

As shown in step 208, a food preparer in the kitchen of the tableservice restaurant prepares food based on the printed food order label50 printed by the computer terminal. After the food is prepared, thefood preparer places the prepared food on a serving dish and places thedish in vicinity of the printed food order label 50 on a preparation bar(not shown), as shown in step 210. As an example, the dish may be placednext to the printed food order label 50 on the preparation bar.

Either the food preparer or the food server then picks up the dish andfolds the printed food order label 50 along the perforation 64, andsecures the backside of the second front major surface portion 62 to atleast some of the adhesive 74 on the back major surface 70, as shown instep 212. Then, either the food preparer or the food server picks up theprepared food dish and attaches the folded, printed food order label 50to the dish, as shown in step 214. As an example, the folded, printedfood order label 50 may be attached to the bottom of the dish. Thefolded, printed food order label 50 is attached to be dish such thateither the table identifier “77” or the name of the customer, or both,are visible as viewed from top of the dish. Then, as shown in step 216,the food server delivers the prepared food dish to the table indicatedby the table identifier “77” appearing on the folded, printed food orderlabel 50, and thereby delivers the prepared food dish to the customerMr. Jones.

As shown in FIG. 7, the prepared food dish (designated with referencenumeral “80”) is delivered to Mr. Jones at table “77” (designated withreference numeral “77”). The folded, printed food order label 50 isshown attached to the bottom of the prepared food dish 80 with theadhesive 74 (shown in FIG. 6).

It should be apparent that combined label 50 is initially placed on thepreparation bar with the both the first front major surface 60 and thesecond front major surface 62 facing upwards so that the textinformation 61 representing the food order can be read by the foodpreparer to prepare the food order. After the food preparer in thekitchen has placed the prepared food dish 80 in the vicinity of thecombined label 50, the combined label 50 is folded over along theperforation 64 such that the backside of the second front major surfaceportion 62 is secured to at least some of the exposed adhesive 74 on theback major surface 70. The combined label 10 is then attached in amanner to the prepared food dish 40 with at least some of the remainingexposed adhesive 74 such that the table identifier 77 and the name ofthe customer Mr. Jones, or both, remains visible when looking from abovethe prepared food dish 80. The food server is then able to deliver theprepared food dish 80 to the table at which the customer is sitting byreading the table identifier 77 on the combined label 50 now attached tothe dish and visible from above the dish.

It should also be apparent that since the combined label 50 isadhesively-attached to the prepared food dish 80, the chance of error ofthe food preparer placing prepared food onto a wrong dish is reduced.Also, the chance of error of the food server delivering the preparedfood dish 80 to the wrong table (and therefore the wrong customer) isreduced.

Although the above description describes a rectangular-shaped combinedlabel 50, it is conceivable that other shapes are possible. Also,although the above description describes thermal paper being used tomake combined label 50, it is conceivable that non-thermal paper may beused to make a combined label.

Further, although the above description describes combined label 50being handled by a food preparer and a food server, it is conceivablethat a person with a title other than a “food preparer” or a “foodserver” in the table service restaurant may handle combined label in themanners described. Also, it is conceivable that another person mayhandle the combined label. As an example, a person with a title of“order taker” may take the food order from the customer, the “foodpreparer” prepares the food order, and the “food server” delivers theprepared food order to the customer at the table.

While the present invention has been illustrated by the description ofexample processes and system components, and while the various processesand components have been described in detail, applicant does not intendto restrict or in any way limit the scope of the appended claims to suchdetail. Additional modifications will also readily appear to thoseskilled in the art. The invention in its broadest aspects is thereforenot limited to the specific details, implementations, or illustrativeexamples shown and described. Accordingly, departures may be made fromsuch details without departing from the spirit or scope of applicant'sgeneral inventive concept.

What is claimed is:
 1. A combined label, the combined label comprising:a substrate layer having a front side and a back side opposite the frontside; a first thermally-sensitive coating layer disposed on the frontside of the substrate and when heat activated, to reveal food orderinformation on the front side of the substrate to a food preparer toprepare a food order that was ordered by a table customer; a secondthermally-sensitive coating layer disposed on a first portion of theback side of the substrate and when heat activated, to reveal additionalinformation on the first portion of the back side of the substrate, theadditional information to indicate to a food server to deliver the foodorder that was prepared by the food preparer; and an adhesive layerdisposed on a second portion of the back side of the substrate, theadhesive layer adapted and configured to: (i) permit the combined labelto be attached to a bottom of a serving dish having food associated withthe food order and (ii) permit the food server to see the additionalinformation provided on the first portion of the back side of thesubstrate.
 2. A combined label according to claim 1, further comprisingat least one sense mark disposed on the back side of the substrate andin vicinity of the adhesive layer.
 3. A combined label according toclaim 2, wherein (i) the adhesive layer includes a plurality of adhesivespots disposed along a side edge of the combined label, and (ii) the atleast one sense mark includes a plurality of sense marks disposed alongthe side edge of the combined label.